Winery & Vintage Info
The Myrtle Point Vineyard is located on a limestone bluff above the Mitchell River. The soil structure of the vineyard is classic Terra Rosa over Limestone which is highly unusual in Gippsland.
The 2019 Myrtle Point Pinot Noir is made in a series of open fermenters using a variety of winemaking techniques for ultimate complexity, structure and depth. We used 4 different yeast strains throughout the ferments, RC212, IOC Révélation terroir, M2 and AMH. We also had various amounts of whole clusters added to individual fermenters ranging from 0% up to 30%.
All ferments were hand-plunged at least twice daily, and allowed to ferment until completion. The wine was then pressed to tank, combining both the pressings and the free-run fractions, before being sent to barrel the following day. 15% new French Oak barrels were used in the blend, with the remainder being in seasoned French oak, and allowed to age in the cellar for 10 months. Coopers used include Damy, Sirugue, St Martin, Mercurey and Bossuet. The wine was cross-flow filtered prior to bottling. This wine was not fined with any animal products and is proudly vegan.
